Hamburger Tartaflette

This post may contain affiliate links. Thank you for supporting GNOWFGLINS with your purchases.

Hamburger Tartaflette / My daughter found and adapted the Tartaflette recipe in Hugh Fearnley-Whittingstall's book, "The River Cottage Cookbook". She simply doubled it and added some hamburger. My husband called it a "really good version of scalloped potatoes!" / GNOWFGLINS.com

My daughter found and adapted the Tartaflette recipe in Hugh Fearnley-Whittingstall’s book, The River Cottage Cookbook. She simply doubled it and added some hamburger. My husband called it a “really good version of scalloped potatoes!”

I’m sharing it today because I want you to keep it in mind for your Christmas leftovers, or leftovers from any big meal. Boil up a pot of potatoes if you don’t have leftover potato chunks. For the meat, use whatever is leftover, be it turkey, ham, lamb, beef, goose or what not.

A note on batch size: As written, this recipe makes a lot. We make two of these 11″ square casserole dishes. We eat one and reheat the other the next day for dinner. (I love batch cooking!) You can easily halve it to make less.

Enjoy!

Hamburger Tartaflette

Adapted from the Tartaflette in The River Cottage Cookbook by Hugh Fearnley-Whittingstall. Use with any meat or sausage, even leftovers!

  • enough butter for frying
  • 8 slices bacon
  • 2 onions, sliced
  • 5 pounds parboiled or leftover potatoes, sliced
  • 2 pounds ground beef or venison
  • approximately 2 cups heavy whipping cream
  • whatever cheese you have on hand, sliced (we used cheddar)

Serves 8. Recipe can be halved.

Parboil potatoes about an hour before you need them, and immerse them in cold water. Replace the water every so often so it stays cold. You can also use leftover, refrigerated potatoes instead of parboiled ones.

Preheat the oven to 375 degrees Fahrenheit.

Start the beef browning. Season to taste with salt, pepper, and garlic when done. Slice the bacon and fry it over medium heat with plenty of butter. When it is slightly crisp, add the sliced onions and cook them gently until they are soft and sweet.

Slice the potatoes into good-size chunks and add them to the bacon and onions. Cook for a few minutes, until the potatoes are just browned and the onions are slightly caramelized. Season to taste with salt, pepper, and garlic. Add the browned beef. Now transfer to two large ovenproof dishes, distribute the whipping cream evenly over each dish, and cover with slices of cheese. Bake until the cream is bubbling and the cheese is melted (15 to 20 minutes or so). Serve while still hot!

Note: You may have to use two pans when you add the potatoes to the bacon and onion mixture. Just warm up another pan with butter, halve the bacon and onions and add them to the new pan, and divvy up the potatoes equally between the two pans.

Hope you enjoy! How do you use up leftovers? Feel free to share links to recipes!

This recipe is gluten-free and we’ve got a lot more in our allergy-free cooking class! Click here to learn more about allergy-free cooking. 

This post may contain affiliate links. Thank you for supporting GNOWFGLINS with your purchases.

Learn to cook the GNOWFGLINS way in less than an hour a week!

Provide your family with healthy, delicious, nourishing meals! As a member, you get:

  • 100s of videos in bite-size pieces
  • Weekly meal plans for you and your family
  • Access to 8 online traditional cooking classes
  • Exclusive recipes
  • and more!

Comments

  1. Jenny C. says

    I made this tonight for supper and even my super-picky 3 yr. old son loved it! Both kids enjoyed their helpings with a bit of ketchup, as they thought it resembled a bacon-cheeseburger without the bun. I will definitely be making this again!

  2. says

    Made this tonight on our family vacation, and it was fantastic! Everyone enjoyed it, and hubby and I had seconds. I did a few things differently, and it still turned out delicious. First, I diced the onions rather than slicing them. My family prefers small, small onion pieces. Second, I didn’t parboil the potatoes an hour before using or put them in an ice bath. I just boiled them in my cast iron Dutch oven, drained the water, and buttered the Dutch oven before adding the potatoes back in and tossing with the browned meat and onions. I already had some cooked bacon on hand, so I chopped it up and added it in separately. Third, since I cut the recipe in half, it fit easily in my Dutch oven, so I baked it in that. For me, this was a simpler process and allowed me to use fewer dishes. From start to finish, it took me an hour–and that included the 30-minute baking time! I’ll be making this again!

  3. Marly Hornik says

    This is a perfect candidate for hidden organ meats. I make something similar for breakfast, sometimes lunch, with a full sized muffin cup of thawed out liver puree for about 4 servings. My kids don’t exactly inhale it, but they eat it without negative feedback…I never thought to add cream. I will try that next time, Tuesday lunch.

  4. Kirsten Evans says

    Making this for dinner tonight, but I’m probably turning it into soup. I’ve leftover osso buco from the other night that will be the meat and the cheese will be a great topping. You had me at 2 c. Cream. ;-)

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Notify me of followup comments via e-mail. You can also subscribe without commenting.